Persian Spice Liqueur

A spiced liqueur with notes of cardamom, rose, and vanilla.

This recipe is used in 1 cocktail.

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Ingredients

  • • 250mL Everclear
  • • 400mL distilled water
  • • 10g edible rose petals
  • • 2 cardamom pods, cracked
  • • 1/2 vanilla bean, split and scraped
  • • 250g Sugar

Instructions

Steep everclear, 250mL water, rose petals, cardamom pods, and vanilla bean in a mason jar for 24 hours, swirling every few hours. Strain. Heat remaining 150mL water and sugar until dissolved. Combine with alcohol and let rest for at least 5 days.

Notes

Makes ~750mL at 31% ABV. Best stored in the freezer.

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